Bakery products

Buckwheat cake


Buckwheat Cake Ingredients

  1. Buckwheat flour 250 grams
  2. Butter 200 grams
  3. 5 eggs
  4. Cottage cheese with a fat content of 5-9% 400 grams
  5. Vanilla Sugar 10 grams
  6. Sugar 300 grams
  7. Cream with a fat content of 20-22% 400 milliliters
  8. Instant gelatin 15 grams
  9. Walnuts peeled 50 grams
  10. Pure water (warm) 2-3 tablespoons
  • Main ingredients: Curd, Cream, Flour
  • Serving 10 Servings

Inventory:

Cooker, Turk or stewpan, Kitchen gloves, Mixer, Deep bowl - 2 pieces, Baking sheet, Baking paper, Oven, Small bowl, Small pan, Medium bowl, Tablespoon, Refrigerator, Serving dish, Cutting board, Plate, Knife , Blender, Large flat plates

Making buckwheat cake:

Step 1: prepare the butter.


We spread the butter on a cutting board and use a knife to cut into small pieces. The crushed component is moved to a Turk or a stewpan.

We put the container on a small fire and, constantly stirring with a tablespoon, bring the oil to a liquid state. Immediately after that, turn off the burner, and set the Turk aside using kitchen tacks.

Step 2: prepare the walnuts.


We lay the walnuts on a cutting board and, using a knife, grind into pieces. Pour finely chopped component into a free plate and leave it aside for a while. Attention: walnuts can be added to the cake to taste.

Step 3: prepare the eggs.


Using a knife, break the shell of the eggs, and pour the yolks with proteins into different deep bowls. Attention: to prepare the dough, we will need to prepare these components separately.

Step 4: prepare the dough.


Pour warm melted butter into a bowl with egg yolks and pour sugar. Important: the oil should never be hot so that the yolks do not curl. So, using the mixer, beat the ingredients at medium speed until a homogeneous mass is formed. Mix everything until the sugar is completely dissolved.

Now pour the buckwheat flour in small portions and at the same time beat the mass with a tablespoon or a whisk so that no lumps form. The dough should turn out pretty cool, but soft. But that's not all! To make the cakes airy, you need to add beaten egg whites to the test mixture.

To do this, gradually pour sugar into them, simultaneously whipping everything with a mixer at low speed. Proteins should make a dense, dense foam.

Immediately after that, a little bit of it is introduced into the dough, gently stirring with a tablespoon. This must be done so that all the air does not come out.

Step 5: bake the cakes.


Cover the baking sheet with baking paper. We spread the dough with an even layer on its surface, leveling with a tablespoon. Attention: try to make a rectangular cake. Meanwhile, preheat the oven to a temperature 190 ° C. Immediately after that we set the container with the dough to prepare for 30 minutes. During this time, the cake should brown and increase in size.

Now with the help of the kitchen gloves we take out the baking sheet from the oven and leave it aside to cool to room temperature. Important: from the calculation of the ingredients we should get 2 cakes.

Step 6: prepare the cottage cheese with cream.


Put cottage cheese in a medium bowl and pour cream. Using a blender, beat the ingredients at medium speed for 1-2 minutes. Pour vanilla and regular sugar immediately afterwards. We continue to mix the ingredients until a homogeneous mass without lumps is formed.

Step 7: prepare the gelatin.


Pour gelatin into a small bowl and pour a small amount of clean, warm water. Using a tablespoon, mix everything thoroughly and temporarily leave it aside to swell.

In the meantime, put on a medium heat a small pan with ordinary cold water. Attention: the liquid must not come into contact with the container that we put on top of the pan. When the water begins to boil, we begin to prepare gelatin using a water bath. To do this, holding the bowl with kitchen tacks, constantly stir the gelatin with a tablespoon and so on until it becomes completely liquid.

Immediately after that, turn off the burner, and remove the container from the pan and set aside.

Step 8: prepare the curd cream for the cake.


When the gelatin cools down a little, pour it in a thin stream into a bowl with curd mass. Using a tablespoon, mix everything thoroughly until smooth and put in the refrigerator to infuse for 30-40 minutes. The cream should slightly harden.

Step 9: make buckwheat cake.


We lay out the cooled cakes on a cutting board and with the help of a knife we ​​cut off uneven edges. Then we move them to special flat plates. For each cake with a tablespoon, apply a thin layer of curd cream. We put it back in the refrigerator and wait for the surface to completely harden.
After that, we take them out of a cold place and put one cake on another, with cream filling up. If desired, baked goods can be sprinkled with nuts. Everything, buckwheat cake is ready!

Step 10: serve the buckwheat cake.


Before serving to the dessert table, cut the buckwheat cake into portioned pieces and transfer to a special dish. We treat household and guests with this delicious pastry along with tea or coffee.
Good appetite!

Recipe Tips:

- buckwheat cake must be stored in the refrigerator so that the curd cream does not melt;

- instead of granular cottage cheese, you can use the curd mass, as it comes from the beginning without lumps and the cream is more tender and airy;

- before serving, buckwheat cake can be sprinkled not only with nuts, but also with coconut, grated dark chocolate or cocoa powder.